Let's Get Grillin'

let’s get grillin’ ∙ with jamie & bobby deen ∙ recipes, tips & tricks exclusively for the Lifesmart Kamado Ceramic Grill It probably comes as no surprise that we love to cook—it’s a passion passed down through our family, generation after generation. However, there’s one aspect of cooking that has always called our names a little louder than the others, and that’s grilling. One of the reasons we love living in Savannah, Georgia, so much is that it’s grilling season at least eight months out of the year. In fact, we love grilling so much that we even wrote a cookbook exclusively filled with grilling recipes called The Deen Bros. Get Fired Up. Over the years, we’ve experimented with a lot of different ways to grill, and one of the ways we’ve really come to love is cooking on a kamado ceramic grill. Once we had the opportunity to try the Lifesmart Kamado Ceramic Grill, we were hooked. We enjoy cooking on a kamado grill because it’s so versatile. Not only can you grill on them, but you can smoke, bake, sear, and roast, while you’re at it. It’s truly an all-in-one outdoor cooking appliance. They heat quickly and the much higher temperatures (this is why you can sear on this grill) than a traditional grill, and the domed shape of the grill combined with the materials used to insulate the grill are designed to retain that heat and cook the food from all sides instead of just the bottom. Because of the heat retention, you can open the door to add sauce to your barbecue without lowering the temperature for longer than thirty seconds or so. When we were asked to share our excitement for this awesome grill publicly, it seemed like a no-brainer. After all, we’ve always wanted everyone to be able to create incredible meals for their families; that’s why we’ve been sharing our recipes for years. So it’s only natural we’d want to share great products with you when we find them too, and, believe us, this is one product we are singing the praises of. Oh, and because the Lifesmart Kamado Ceramic Grill keeps the heat in so well, we’ve been able to extend our grilling season to all year long—yes, even on the coldest of days. Talk about a bonus! Happy Grilling, Jamie & Bobby Deen Grilling Tips & Tricks We’re always keen on sharing tips for better grilling. Hopefully these will help make your grilling lifestyle a little easier and little more delicious. In a pinch, a few feet of crumpled up foil can work as a 1 grill cleaning brush. We prefer a chimney starter to a fluid starter, as it cuts down on any 2 lingering chemical flavors. Soak a wad of paper towers with oil, and, using tongs, grease your 3 grill grates after they’re heated. 4 The grill is a great way to heat up a bunch of sandwiches at once. Taking the time to clean your grill every few months throughout the 5 year ensures you’re ready to fire up your favorite dishes year-round. find more tips, tricks & recipes on /thedeenbrothers deen Brothers’ Q chicken Serves 3-4 INGREDIENTS: (1) 3-4 lb chicken, cut into 8 pieces 1 tsp Worcestershire Sauce 1 cup ketchup 1 tsp liquid smoke 1/4 cup packed dark brown sugar 1/2 tsp dry mustard powder 2 tbsp orange juice 1/4 tsp cayenne pepper directions: Preheat the grill to 350°F with the top air flow vent closed and the bottom 1 air flow vent set between 4-5. Brush the grill grates lightly with oil. In a large bowl make your bbq sauce by stirring together the ketchup, dark brown sugar, orange juice, Worcestershire Sauce, liquid smoke, dry mustard 2 powder, and cayenne pepper. Reserve 1/3 cup of bbq sauce; set aside. Add chicken to the remaining sauce in the bowl, turning to coat. Arrange the coated chicken on the grill. Close the lid. After 20 min, turn and 3 baste with the remaining sauce. Cook with the lid closed for an additional 25 minutes and an internal temperature of 165°F. Lime Marinated chicken wings Serves 4 INGREDIENTS: 3 lbs chicken wings, rinsed & patted dry 1-2 jalapeno peppers, sliced 1½ limes 2 tsp tomato paste 1/2 cup fresh cilantro leaves 4 cloves garlic, chopped 1/4 cup vegetable oil salt & freshly ground pepper 2 tbsp honey directions: For the marinade, finely grate the zest and squeeze the juice from the limes. 1 In a blender, combine zest and juice with the cilantro, vegetable oil, honey, peppers, tomato paste, garlic, and a pinch of salt. Puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; 2 refrigerate overnight. Preheat the grill to 350°F with the top air flow vent closed and the bottom air 3 flow vent set to 4. Arrange chicken on the grill and season with salt and pepper. Close the lid. After 25 minutes, flip the chicken and continue to cook for an additional 20 4 minutes or until the internal tempature reads 165°F. 5 Take the chicken wings off the grill and let rest for 5 minutes before serving. Beer Can Chicken Serves 4 INGREDIENTS: (1) 3½-pound whole chicken, rinsed & patted dry 3 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp Dijon mustard salt & freshly ground pepper 1 tsp chili powder (1) 14.9-ounce can of beer 1tbsp light brown sugar directions: In a small bowl, combine the olive oil, mustard, brown sugar, chili powder, 1 and garlic. Season the chicken generously inside and out with salt and pepper. Slather 2 the chicken inside and out with the mustard mixture. Preheat the grill to 350° with the top air flow vent closed and the bottom air 3 flow vent set to 4. Pop open the beer can and pour out (or slurp up) the top 2 inches of beer. 4 Place the beer can on a solid surface away from the grill. Place the bird cavity over the beer can. Stand the chicken and beer upright on the grill grate. Close the cover and cook until the juices run clear and the internal tempature of the thigh is 5 165°F, approximately 1¼ hours. Remove the chicken from the grill and let stand for 10 minutes before 6 carving. Beer Can Chicken Serves 4 cedar plank grilled salmon Serves 4 INGREDIENTS: INGREDIENTS: (1) 3½-pound whole chicken, rinsed & patted dry 2 salmon filets (1 pound each) extra-virgin olive oil 3 tbsp olive oil 2 garlic cloves, finely chopped 2 (12 by 6-inch) cedar planks 8 lemon slices 2 tbsp Dijon mustard salt & freshly ground pepper 1 bottle dry white wine 6 sprigs fresh rosemary 1 tsp chili powder (1) 14.9-ounce can of beer kosher salt & freshly ground black pepper 1tbsp light brown sugar directions: directions: In a small bowl, combine the olive oil, mustard, brown sugar, chili powder, Soak the cedar planks in white wine in a large baking pan for 2 hours. 1 and garlic. 1 Season the chicken generously inside and out with salt and pepper. Slather Preheat the grill to 300° with the top air flow vent closed and the bottom air 2 the chicken inside and out with the mustard mixture. 2 flow vent set to 5. Once the grill is preheated, place the cedar planks directly on the hot grill Preheat the grill to 350° with the top air flow vent closed and the bottom air rack and cook for 1 minute on each side. 3 flow vent set to 4. 3 Season the salmon on both sides with salt and pepper, then place both filets, Pop open the beer can and pour out (or slurp up) the top 2 inches of beer. skin side down, on the planks. Drizzle the salmon lightly with olive oil and Place the beer can on a solid surface away from the grill. Place the bird 4 4 top with lemon and rosemary. cavity over the beer can. Close the lid and cook for 20-25 minutes, with the lid closed, until the Stand the chicken and beer upright on the grill grate. Close the cover and salmon is opaque and cooked through. cook until the juices run clear and the internal tempature of the thigh is 5 5 165°F, approximately 1¼ hours. Remove the chicken from the grill and let stand for 10 minutes before 6 carving. grilled FIsh tacos Serves 6 INGREDIENTS: 1 1/2 pounds Mahi Mahi 12 corn tortillas Bobby’s Taco Seasoning (page 14) shredded red & green cabbage 1 tbsp canola oil nonfat Greek yogurt 1/2 tsp kosher salt Lime wedges 1/2 tsp freshly ground black pepper Hot Sauce directions: Preheat the grill to 300° with the top air flow vent closed and the bottom air 1 flow vent set to 5. Sprinkle the fish with the oil, salt, black pepper and taco seasoning; grill the 2 fish for 3-4 minutes per side to cook through. Sprinkle the fish with the oil, salt, black pepper and taco seasoning; grill the 3 fish for 3-4 minutes per side to cook through. Slice fish and serve in warmed corn tortillas topped with shredded cabbage, 4 yogurt, lime wedges and hot sauce, if desired. Deen bros baby back ribs Serves 4-6 INGREDIENTS: 2 racks baby back pork ribs (4 to 5 pounds) The Perfect Rib Rub (page 14) 1/2 cup freshly squeezed orange juice 1/4 cup apple cider vinegar directions: To prepare the ribs, place the ribs meat side down, on a rimmed baking sheet.

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